Welcome back to another round of Surprise Recipe Swap. I was assigned a new blogger by Hungry Little Girl. This month it was Amy's Cooking Adventures. I wanted to share a beef recipe with you all, since May is Beef Month. I found her fabulous recipe for Slow Cooker Mexican Shredded Beef.
This fit in great with my crazy busy schedule this week. We have been Spoon Feeding Nitrogen to Corn, Mowing Hay, replanting corn that did not grow along with all the regular cattle chores. Yes, it is crazy busy in between rains here.
I shared my recipe for Spicy Shredded Beef last week. This one takes a bit more prep time, but we all agreed that it is a step better if you have the ingredients and the time to measure.
|I wish I had remembered to take a better picture.|
Slow Cooker Mexican Shredded Beef1.5-2 pound boneless beef roast
3 garlic cloves
1 jalapeno, seeded and finely chopped
1 small onion, chopped
1 (8 oz) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Sprinkle beef with salt and pepper. Place garlic, jalapeno, onion, tomato paste, chili powder, cumin and cayenne in slow cooker. Place beef on top. Cook on high for 6 hours for low for 8 hours.
After 8 hours, remove beef from the slow cooker and use 2 forks to shred. Pour a small amount of the cooking liquid over the beef.
Serve as tostadas, tacos, burritos, super nachos or taco salad with your favorite toppings.
-A Kansas Farm Mom
If you want to join the Surprise Recipe Swap, follow this link to get all the details.